Basic recipe Organic POMGEL
Due to the high water binding capacity of POMGEL*, bread and baked goods made with POMGEL* stay fresh for a prolonged time and have a more juicy taste.
General processing information (addition to existing recipes)
per kg flour
POMGEL* | Water | |
+10g | +25-30g | bright, light bread types |
+15g | +40-45g | |
+20g | +50-60g | dark, heavy bread types |
Please adjust the amount of salt in your dough accordingly.
Basic recipe for white bread:
Wheat flour* | 1000g | Spiral mixer: | 2 + 4 min |
POMGEL* | 20g | Dough temperature: | approx. 27 °C |
Salt | 20g | Final proof: | approx. 35 min |
Yeast* | 20g | Baking temperature: | 220°C dropping to 180°C |
Water | 650g | Simply add POMGEL* to the flour. Then prepare the dough as usual. |
*From organic farming